Crockpot Mississippi Pepperoncini Chicken Recipe

Crockpot pepperoncini chicken is a healthy flavor packed meal. Served on slider buns or as is, Mississippi pulled chicken is a family fave.

Crock pot Mississippi Chicken

This is the other “name” for this dish. This one was made in the slow cooker but if you wanted to break down the entire bird in the oven or stovetop you could. Shredded chicken is the easiest dinner ever that can feed a bunch.

You can cut the butter down if you needed a low fat one pot meal, or make dairy free too. Even without it there is tons of flavor and the kids love it as sliders with these jarred peppers. It isn’t spicy but you could make it that way if you wanted to as well. Totally versatile.

Peperoncini Chicken

Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….

1. This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
2. I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.

Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉

Chicken Pepperoncini Crock Pot

You could use medium size chicken breasts or even boneless skinless chicken thighs if you preferred those. For the cheapest option I choose the whole bird and just throw it in essentially using my slow cooker whole chicken directions. If you have never tried this it is the ultimate way to get it really tender and fork tender.

If you need to speed up the process, add the same ingredients and follow our Instant Pot whole chicken recipe and then shred. Discard the skin and bones and put the meat into your Crock. Keep on warm if you want people to enjoy it for a few hours.

You can even cook an Instant Pot frozen whole chicken if you forgot to defrost the main dish.

If you are having people over for a Super Bowl party or birthday though, just throw it in when you get up and it takes just a little prep at the end. Of course bones and skin need to be discarded as you wouldn’t want to eat those or have people dig through them.

The only time I actually eat skin is if we have made this air fryer whole chicken. That way it gets incredibly crispy and worth the calories to consume them. After a good 7 hours you can just break it down with two forks if you can believe that.

Can you eat a whole pepperoncini?

Remove the stems on the whole pepperoncini peppers is all you need to do. Unlike jalapenos you can eat the seeds inside and those don’t really increase the heat. Keep in mind that they may disintegrate with the steam and heat so you may need to search around for the tops to get rid of them. They come already sliced too but I like whole.

Chicken Pepperoncini Recipe

We have a printable recipe card at the bottom of this post but here is a quick step by step guide showing you just how easy it is to throw together.

1. Place fresh or defrosted chicken into Crockpot. I would not use frozen chicken breasts as it will take longer and have a different texture.
2. Sprinkle both Ranch seasoning and au jus gravy mix packets over the top. Cut butter into 1 tbsp pieces and place on top of meat too.
3. Add peppers into slow cooker + juice from the jar as well. If you only have peppers you could use chicken broth as the liquid instead.
4. Close securely with lid and set to low temp. for 7-8 hours cooking time ideally, or 4 hours on high. If done the meat will shred very easily using 2 forks, if not add more time.
5. Remove any bones if you have used a whole bird, stir ingredients together and serve on slider buns or with rice.

I never recommend cooking on high because I feel low and slow is the way you should do it in this pot. Even when I make our Mississippi pork roast in oven it is done at a low temp. so the meat breaks down and shreds nicely.

Peperoncini Chicken with Frozen Chicken

If you absolutely have to start with frozen Crockpot chicken you can. Follow the instructions and then add a bit more time. Since there are no bones it doesn’t increase a lot but I prefer the texture of fresh. For a faster idea you could add fresh chicken tenders or strips which would cut the time in about half to break down.

Banana peppers are a bit different but some love using those in addition. The flavors aren’t as bold in my opinion so I wouldn’t substitute them all entirely. This served over a bed of mashed potatoes with a sprinkle of salt and pepper on top is a killer meal.

Want another version you’ll love?? Try our Mississippi pot roast recipe too next! Once again, for a faster method you can make Instant Pot Mississippi roast or Mississippi chicken Instant Pot style. You can see just how tender and delicious this one is using beef.

Mississippi chicken with cream cheese

If you want to add a creamy element to this creation you can. Just leave the brick out on your countertop so it reaches room temperature. Slice it into about 12 smaller pieces and when done throw that in. Stir and put lid on so that melts for about 20 minutes.

Stir again so all the meat is nicely coated and then serve it on little slider buns or rolls! If you do have leftovers they save quite nicely in the fridge. Use any or all of our leftover chicken recipes for another meal out of that.

Before you go I want you to sign up for my free newsletter!! You will get all my new recipes emailed to you a few times a week that will help with meal planning for the week.